Kale with Chorizo and Poached Eggs
- 12 ounces curly kale, stems removed, roughly chopped
- 2 tablespoons vegetable oil
- 8 ounces dried Spanish chorizo, halved lengthwise, and the sliced crosswise 1/4-inch thick
- 2 eggs
- 2 tablespoons white vinegar
- salt and pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Curly kale (12 ounces)
- Meat
Spanish chorizo, dried (8 ounces)
- Condiments
- White vinegar (2 tablespoons)
- Cooking & Baking
- Salt and pepper (1)
- Vegetable oil (2 tablespoons)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 26, 2012 (11 months ago).
104 people saved this recipe.
